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1
Place the cream in a small saucepan over medium heat and bring to a simmer.
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2
Remove from the heat and set aside.
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3
Place the chopped chocolate in a heatproof bowl and set aside.
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4
Split the vanilla bean lengthwise and use the back of a paring knife to scrape the vanilla seeds into the cream.
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5
Discard the pod or reserve it for another use.
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6
Let the cream and vanilla steep for 10 minutes.
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7
Return the cream to a gentle simmer over medium heat.
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8
Pour the hot cream over the reserved chocolate and let it sit undisturbed for 5 minutes.
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9
Whisk the chocolate and cream together until very smooth.
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10
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11
{display:block;margin-top:.5em;}http://chow.com Pour the chocolate mixture into an 8-by-8-inch baking dish.
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12
Cover and refrigerate until hardened, at least 5 hours.
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13
Using a small melon baller or a small teaspoon, scoop a 1-inch-sized ball of the chocolate mixture into your hand and roll it between your palms until its somewhat smooth and round.
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14
Place on a baking sheet and repeat with the remaining chocolate mixture.
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15
Place the cocoa powder in a shallow bowl or pan.
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16
Roll the truffles in the cocoa powder until evenly coated.
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17
Store the truffles at a cool room temperature (55 degrees F to 65 degrees F) for up to 2 weeks in an airtight container, but do not refrigerate or freeze themthis damages the texture of the creamy chocolate.
